Step 1

Using a sharp knife, remove the rind from the pork and discard. Cut pork into 3cm pieces, then into large chunks.

Step 2

Heat oil in a saucepan over medium heat. Add the garlic and ginger, and cook for 1 minute or until fragrant, then add the pork and cook for 2-3 minutes.

Step 3

Add the maple sauce, soy sauce, fish sauce, cinnamon, star anise, 1½ cups (375ml) water. Bring to a simmer. Use a large slotted spoon to skim off any impurities that rise to the surface.

Step 4

Reduce the heat to low and simmer, uncovered, for 1 hour 30 minutes or until the pork is tender and the sauce is thick and glossy.

Step 5

Meanwhile, for the pickle, combine baby cucumber, spring onion, chilli, vinegar, sugar and salt in a bowl. Set aside.

Step 6

Remove pork belly mixture from the heat.

Step 7

Drain the pickle and combine with the coriander and Thai basil.

Step 8

Divide rice and pork belly among bowls and top with some of the sticky sauce. Top with pickled salad.